Green Bean Salad with Goat Cheese Dressing

I’ve been skirting the issue now for what seems like months. Trying to distract you from my lack of posts with shiny guest posts from my blogging buddies (love you guys!).

The fact is, I’ve been busy. I think that’s obvious enough.

With what, well, that’s what I’ve been keeping from you.

It’s time I come clean.

Deep breath.

Here goes.

I’m just over 3 weeks away from finishing the manuscript for my very first cookbook.

Indeed. A real, honest to goodness, hold it in your hands, printed and bound cookbook.

I’m excited. I’m stressed. I’m giddy. I’m terrified. I’m exhausted. I’m hungry. I’m happy. I’m so many things right now, but most of all I am thankful. Thankful for this opportunity and all the emotions that come with it.

I am thrilled to be working with the team at Quirk Books to make this a reality, and if all goes according to plan, you could be holding my book in your hands next spring. And while I’m not ready to reveal the topic of said cookbook quite yet, just know that your sweet tooth will not be disappointed.

Now that the cat’s out of the bag, the hypothetical beans have been spilled, let’s talk about some real beans. Stress and lack of time usually means taking shortcuts, and I’m not just talking about prep time. The past two months have been filled with take out and more frozen dinners than I care to admit. Sugar and starch and a noticeable lack of vegetation. It starts to take its toll. Apparently, in times of stress, your food blog isn’t the only thing that’s lacking.

Even Taylor, who has admitted on more than one occasion to a constant craving for a big juicy steak, just wanted a salad. In fact, the week he took charge of the meal plan our menu consisted of hearty greens and grains, including this bright and crisp green bean salad, with juicy tomatoes, sweet corn, and a tangy herb and goat cheese dressing. It was just what we needed.

Directions:

Bring a large pot of water to a boil. Add green beans and cook just until they turn bright green and are barely tender, about 2 minutes. Alternatively, you can steam the green beans in a microwave save, lidded glass container. Fill with approximately 1 cup of water, and microwave on high for 2 to 3 minutes or until beans are crisp tender. Drain and rinse with cold water to stop the cooking. Pat dry.

To make the dressing, whisk together goat cheese, lemon zest and juice, apple juice, garlic and pepper in a small bowl. Toss green beans with half the dressing and half the basil or basil and spread on a platter. Top with corn and tomato, drizzle with remaining dressing and sprinkle with remaining basil.

congrats, lindsay! i am oh-so-happy for you + can’t wait to see the cookbook! when you’re super famous, i’m glad i’ll get to say, yeah, i’ve hung out at her condo, nommed on street tacos with her, been to happy hours with her, you know. =)

YAY! (even though I already knew…) I know when I have been busy with work, and traveling on weekends, I always come home craving vegetables. This looks superb! Is this one of the first photos on the blog with your new camera? It’s a fantastic photo!

Congrats on your cookbook. I hope it is on cupcakes because it will be a lot easier to find all of your delicious recipes as opposed to all over my house!! I am so excited I cannot wait till next spring. Can it come out sooner? :)

Wow this looks delicious! Can’t wait to try it out! Have you heard of the new Food Network show “Extreme Chef”?? Check out the sizzle real on YouTube and don’t miss the premiere sneak preview on Sunday, June 26 at 10:30/9:30c!!

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